eMeal kits help make dinner time quicker and easier

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(Source: eMeals) (Source: eMeals)
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Getting back on the school treadmill is never easy after a don't-have-to-punch-a-clock summer vacation, and one of the biggest challenges is getting a healthy family dinner on the table every night between after-school activities and homework time.

Using meal kit options like eMeals, have become the hottest new way to solve this problem. With eMeals for example, you get a choice of 15 different eating styles from classic to clean eating, paleo, vegan and more.

[SPECIAL SECTION: Good Morning Arizona recipes]
 
Once you've chosen your menus for the week, the service automatically generates a grocery list that can be used to self-shop or sent with a click to AmazonFresh, Walmart Grocery, Kroger ClickList or Instacart for curbside pickup or home delivery.
  
Local mother, Lauren Cross, discusses how she uses meal kits and brings in some recipes to share. 

Alfredo Summer Vegetable-and-Ravioli Skillet

Serves 3

Ingredients

¼ cup panko breadcrumbs

1½ Tbsp olive oil, divided

1 (¾-lb) pkg sliced zucchini, yellow squash, and onion medley

½ Tbsp minced garlic

1 (10-oz) pkg refrigerated spinach-ricotta ravioli (such as Giovanni Rana)

½ (15-oz) container refrigerated Alfredo sauce (such as Buitoni)

1 pint grape tomatoes, halved

2 Tbsp freshly grated Parmesan cheese

Instructions

  1. Cook panko in ½ Tbsp hot oil in a nonstick skillet over medium heat 2 to 4 minutes or until golden, stirring occasionally. Remove from skillet. Wipe skillet clean with a paper towel.
  2. Cook zucchini medley and garlic in 1 Tbsp hot oil in skillet over medium heat 6 to 8 minutes or until tender. Top with ravioli in a single layer; pour sauce over ravioli.
  3. Sprinkle tomatoes and cheese over sauce; cover and cook 4 to 6 minutes or until ravioli is done and cheese is melted. Sprinkle with panko.

Note: Use multicolored grape tomatoes for a pretty presentation, and garnish with basil, if on hand.

Sheet Pan Creole Chicken, Sausage, and Okra

Serves 3

Ingredients

1 (12-oz) pkg sliced bell pepper and onion medley

½ lb boneless, skinless chicken breasts, cut into chunks

2 Tbsp olive oil, divided

1½ tsp Creole seasoning, divided

½ (12-oz) pkg andouille sausages (such as Aidells), sliced

½ pint grape tomatoes (see Note)

½ lb small okra, halved lengthwise

1 green onion, chopped

Instructions

  1. Preheat oven 425°F. Toss together bell pepper medley, chicken, 1 Tbsp oil, and ¾ tsp seasoning on a large rimmed baking sheet; spread in a single layer. Bake 8 minutes.
  2. Meanwhile, combine andouille, tomatoes, okra, 1 Tbsp oil, and ¾ tsp seasoning.
  3. Stir andouille mixture into chicken mixture. Bake 8 to 10 minutes longer or until sausage is thoroughly heated and tomatoes begin to burst. Sprinkle with onion.

Note: Use multicolored grape tomatoes for a pretty presentation.

For more information, go to emeals.com

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